Vegan Parsnip & Almond Butter Soup Recipe

Vegan Parsnip & Almond Butter Soup Recipe
Gluten Free, Vegan, Vegetarian
Eat immediately. Can be stored in the fridge for 24 hours.

The nutty smooth snap of this comforting soup recipe will satisfy the very depths of hunger - the aroma alone will have you salivating. Not only is it going to produce feelings of contentment but will also do you a world of good with a full content of calcium, protein, fibre and iron. This recipe just goes to prove that nut butters are a versatile addition to the kitchen and can be well used for a satisfying meal.

  • A splash of Olive Oil
  • 2 x stalks of chopped Celery
  • 2 x grated Carrots
  • 1 x finely diced Potato
  • 3 x large grated Parsnips
  • 3 x sprigs of Thyme
  • A handful of chopped coriander
  • 1 x tsp Whole Grain Mustard
  • ½ x tsp Tamari
  • 1 x litre of Veg Stock
  • 2 x heaped tbsp of Almond Butter
  • Pepper to taste
  • Sharp Knife
  • Chopping board
  • Pan
  • Wooden Spoon
  • Potato Masher


  1. Firstly prepare, chop and grate all your Vegetables and Herbs
  2. Gently heat the oil, onions, carrots and celery with the thyme until the vegetables are softened
  3. Add the coriander, mustard and tamari and stir
  4. Add the parsnips and potatoes and cook for another 5 minutes
  5. Pour in the boiling stock (it will hiss) and simmer for about half an hour
  6. Add the nut butter and mix in thoroughly with a spoon and then give it a mash with a potato masher
  7. Season to taste

Along with an array of lovely root veg and herbs, this warming nutty fragrant soup recipe has the addition of being boosted by the heavy protein and mineral content of Almonds. If the Almond Butter you’re using is Raw and Organic then you get the benefit of all the Almond oil as well. Almond benefits include high Dietary Fibre, Vitamin E, Calcium, Phosphorous and Magnesium; as well as being a source of Protein, Vitamin B3, Potassium and Iron. Combined with the Carrots, Parsnips and herbs makes this soup recipe a hearty and nourishing meal.

20 May 2015 - 12:05pm